No-Churn Chocolate Ice Cream (3 ingredients)
This homemade, no-churn, chocolate ice cream is a real treat. Made with just three ingredients and only five minutes of prep time this will be your go-to summer ice cream. You can use dark, milk or semi-sweet chocolate. So creamy on its own you do not need to churn it in an ice cream maker.
I will admit, I make a lot of homemade ice cream because it's so good!! I always have a tub of good old vanilla ice cream on hand and that usually gets served with my desserts. You know sometimes a scoop of ice cream over a dessert can just make it all that much better. Like my Dark Chocolate or Strawberry Brownies, or my summer tarts like the Plum Clafoutis, Blueberry Crumble, etc.
In my previous recipe for Must try tips to perfect no-churn ice cream, I shared with you some of my secret tips for making good homemade ice cream. They sound simple, but as you know, sometimes a small thing can help make a huge difference. I hope you will read them and use them as needed.
What does no-churn mean?
I think no-churn is not a very common term in all parts of the world. No-churn simply means that you don't need an ice cream maker. It's referring to the paddle in an ice cream maker that turns (churns) the ice cream mixture from a liquid state to a creamy ice cream consistency
Eggless chocolate ice cream | Gluten-free chocolate ice cream
Since this is not a French custard-base, it has no egg yolks. This means it's naturally eggless. It is also gluten-free. With so many food-related allergies these days, ice creams like this are great to have on hand when you have kids, and their friends visit. You can also make this three-ingredient ice cream with other fruits. So don't forget to check out my other ice cream recipes.
Ingredients and substitutes (Save/Pin)
- Chocolate - Now, I've always emphasized the importance of good quality chocolate. So, I will avoid repeating myself and just tell you to please use good quality chocolate that you like to eat.
- Whipping cream - The higher the fat, the creamier your ice cream. I use 38% fat content in my whipping cream. With this recipe, I'm not calculating calories, so it's got to be full-fat cream. You can, of course, use low-fat cream but it will give you ice crystals, which means your ice cream will be a bit icy. Nothing wrong with that just as long as you know what to expect.
- Condensed milk - Condensed milk is sweetened which is why we do not add any additional sugar. I always use my homemade condensed milk made in just 5 mins recipe. The best thing about that recipe is that you can reduce the sugar. I highly recommend you taste the ice cream before you freeze it to ensure it's sweet. If necessary add a tablespoon or two of powdered sugar.
- Vanilla - I do not add more vanilla because condensed milk usually has vanilla in it. But feel free to add some more vanilla extract.
Useful tips and tools
- You can, of course, whip cream with a whisk. But, as you can see in the video I use my hand mixer for the videos. Otherwise, I prefer to use my stand mixer, just makes it a lot quicker.
- Use a mixing bowl that will be large enough to hold all ingredients including whipped cream.
- A spatula is a great tool when you need to fold ingredients without deflating volume.
- And, as I explained in my tips on how to make perfect no-churn icecreams, you want to use a good ice cream storage container.
- Also, I love these insulated ice cream containers and these ice cream containers because they prevent ice crystals and have been using these with great results for a few years now. Easy to use and easy to clean.
How to make a no-churn chocolate ice cream
- Chop the chocolate to small pieces and melt in a microwave safe bowl. Set aside to cool.
- Whip cream until almost stiff peaks.
- Add the condensed milk and mix a minute more to combine.
- Add the cooled melted chocolate.
- Fold until just combined.
- Pour into an ice cream container and freeze for at least 4 hours or overnight.
- For the creamiest ice cream, thaw for at least 10 minutes before you attempt to scoop.
- Enjoy!
Chocolate Ice Cream No-Churn (3 Ingredients)
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Ingredients
- 1 cup (250 ml) Whipping cream
- ½ cup (120 ml) Condensed milk
- 7 oz (200 g) Chocolate
Instructions
- Chop the chocolate to small pieces and melt in a microwave safe bowl. Set aside to cool.
- Whip cream until almost stiff peaks.
- Add the condensed milk and mix a minute more to combine.
- Add the cooled melted chocolate.
- Fold until just combined.
- Pour into an ice cream container and freeze for at least 4 hours or overnight.
- For the creamiest ice cream, thaw for at least 10 minutes before you attempt to scoop.
- Enjoy!
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Frequently asked questions?
Absolutely, you can use whichever chocolate you like. Ideally, good eating chocolate, not baking chocolate or compound chocolate.
You can. However, it will lack that rich chocolate flavor which comes from the cocoa butter present in real chocolate.
You can blend it with milk and make a chocolate milkshake. Add some cookie for a Belgium chocolate cookie shake.
Yes, you can add walnuts, pecans or cashew butter to this for a wonderfully creamy chocolate cashew ice cream.
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